Hida Roasted Piquillo Peppers w/ Tomato 12 oz pACK OF 3

Three jars of Hida piquillos with tomato — the same wood-roasted Spanish peppers and tomato that anchor a proper bacalao a la vizcaína, bought in the quantity you actually go through.

Each 12 oz jar contains whole piquillo peppers packed with tomato, fire-roasted in the Spanish tradition and ready to use straight from the jar or warmed on the stovetop.

Common Uses: bacalao a la vizcaína on Good Friday and Lent, arroz con pollo for Sunday family dinner, empanada and pastelillo fillings, arroz amarillo, quick sofrito base when you don't have time to chop and cook one down.

Cultural Context: Piquillo with tomato is the Spanish backbone behind several of the dishes Cuban kitchens inherited — particularly the vizcaína-style stews that came across with Spanish and Cuban cooks. Cuban-American households that keep this on the shelf are usually cooking real Sunday meals, not weeknight shortcuts, and the three-jar pack matches that rhythm.

Pairs With: Bacalao Giraldo salt cod, Spanish olive oil, sweet Spanish onion, Goya sofrito, capers, Manzanilla olives, short-grain rice.

Common In: Spanish classical cooking, Cuban diaspora pantries, Little Havana and Hialeah kitchens, Northeast Cuban diaspora households.

Vegan, gluten-free, mild. Three jars ship nationwide — useful for the cook who runs through this faster than the grocery store carries it.